Plated-Dish Recipes are quite different from those you see in most cookbooks. The point of Modernist Cuisine is to look at cooking from new angles, with a distinct interest in subjects not ...

The reason for all the attention is rooted in the "Modernist Cuisine ... With more than 150 new recipes, most with step-by-step photos, the book uses cooking innovations to update and modernize ...

and the techniques and recipes that make each loaf its own science project. As with everything the team behind Modernist Cuisine does, this project took years. They used everything from 3D ...

"Modernist Cuisine" makes art out of food, but you can make this recipe at home. June 24, 2011— -- Breaking food down into pieces and then reconstructing it into magnificent art is the idea ...

complete with all-new recipes tailored for cooking enthusiasts of all skill levels. Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home ...

My friends were perplexed when I invited them over for a dinner party based entirely on recipes from “Modernist Cuisine: The Art and Science of Cooking,” the multivolume examination of avant ...

A not atypical recipe step reads “Cavitate in an ultrasonic cleaning bath for 30 minutes.” “Modernist Cuisine” is not for most home cooks. For the professional chef, modernist or not ...

It struck me because the people creating this place are known for their work on Modernist Cuisine — the epic, five-volume cookbook-to-end-all-cookbooks, featuring recipes engineered in a ...

Modernist Cuisine, with its thousand-plus recipes and six volumes of photos and text, carries a list price of $625. Those in the cooking world who've previewed its contents are effusive in their ...

The contemporary culinary tome, Modernist Cuisine At Home, has become the brand’s first iPad app. But it’s been designed, not to be a book, but a personal sous chef. Happy (almost) New Year!

It is among more than a thousand recipes in “Modernist Cuisine,” a cookbook whose publishing delay, announced on Sept. 15, set off a collective sigh among gastronomes. Proofreading and ...